1. Center a rack in oven and heat to 400 degrees.
2. Grease a 12-cup muffin tin and set aside. In a large bowl, whisk flour, cornmeal, baking powder, salt, and baking soda. In a medium bowl, whisk eggs, buttermilk, butter, and sugar until smooth. Add sour cream and vanilla and whisk until combined.
3. Add butter mixture to dry ingredients and stir until just combined. Set 1/3 cup blueberries aside, then gently fold remaining blueberries into batter. Divide batter evenly among muffin cups, then top with reserved blueberries and sprinkle evenly with turbinado sugar.
4. Transfer to oven and bake until tops are puffed and a toothpick inserted into centers comes out clean, 14 to 16 minutes. Cool 15 minutes in pan, then gently remove and serve warm or cool completely. To store, line an airtight container with a layer of paper towels, then place muffins on top; top with another layer of paper towels, then cover and store at room temperature for up to 4 days.
Source: Hannaford fresh Magazine, July - August 2020